Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 8 oz cream cheese, softened
  • 1 packet (28g) ranch seasoning mix
  • 1/2 cup chicken broth
  • 6 strips thick-cut bacon, cooked and crumbled
  • 1 1/2 cups shredded Colby-Jack cheese
  • 1/2 tsp garlic powder
  • 12 small flour tortillas
  • 2 tbsp vegetable oil

Instructions:

  1. Place the chicken thighs in the slow cooker, sprinkle with ranch seasoning, and pour in the chicken broth.
  2. Set the slow cooker to LOW for 6 hours or HIGH for 3 hours until the chicken shreds easily.
  3. Turn off the heat and stir in the softened cream cheese and garlic powder until the sauce is velvety.
  4. Fold in the crumbled bacon and half of the shredded Colby-Jack cheese.
  5. Heat vegetable oil in a skillet over medium-high heat and sear tortillas for 30 seconds per side until lightly charred.
  6. Spoon 1/3 cup of the chicken mixture into each tortilla, top with remaining cheese, and heat for 2 minutes until the cheese is bubbly.